Rating: 4.9 stars
21 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.

  • Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.

  • Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Cook's Notes:

I like to let the chicken rest in the refrigerator for a few hours or a full day after placing the herb butter under the skin to let the flavors mingle.

Basting really enhances the color and flavor and creates nice drippings for a gravy.

Nutrition Facts

381 calories; protein 31.1g; carbohydrates 3g; fat 27.1g; cholesterol 117.4mg; sodium 536.5mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 5 stars
10/07/2017
This is the way I've always made my roasted chicken. I think you can't beat the flavors of rosemary, garlic, thyme, lemon, S &P, and butter. Please remember that the size of your chicken will affect the cooking time and amounts of seasonings. I figure that this recipe would be perfect for a 4 lb chicken, so a smaller or bigger chicken would require adjustments] Read More
(11)
21 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/23/2018
Turned out wonderfully. I made a gravy using the drippings 1/4 cup flour and 2 cups of broth and it was amazing! My chicken was 5 lbs and took about an hour and 15 minutes. My daughter wouldn't stop raving about how moist the white meat was. Thank you :) Read More
(11)
Rating: 5 stars
10/07/2017
This is the way I've always made my roasted chicken. I think you can't beat the flavors of rosemary, garlic, thyme, lemon, S &P, and butter. Please remember that the size of your chicken will affect the cooking time and amounts of seasonings. I figure that this recipe would be perfect for a 4 lb chicken, so a smaller or bigger chicken would require adjustments] Read More
(11)
Rating: 5 stars
09/21/2017
Loved it!! I've tried several different roasted chicken recipes and this was easy to follow and comes out perfect every time.. Read More
(7)
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Rating: 4 stars
02/15/2020
Wow. This was so easy. And very tasty. I did cook it for an hour, flipped it to brown the back side for another 30. Perfect. Thank you. The lemon and herbs just set it off. Yummy Read More
(1)
Rating: 5 stars
04/14/2020
This was phenomenal. Going into the rotation for sure. Next time I will add a bit more lemon, but fantastic as is. Read More
(1)
Rating: 5 stars
09/20/2017
I only added a smudge of garlic butter on top of the chicken the last 15 mins of roasting for a flavorful crispy skin. Read More
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Rating: 4 stars
02/22/2019
Easy and Yummy Read More
Rating: 5 stars
02/14/2020
Our family loved it! Was amazing. Chicken was very moist and flavorful. I added a stalk of celery cut in 3 pieces to the cavity with the lemon. And added sliced carrots and onion in the pan. Will do this recipe as a regular for our family. Read More
Rating: 5 stars
01/30/2021
Excellent! Read More